Imitation Fragrance

shizhixiang Food Technology: Deepening the Technology and Market Depth of Compound seasoning Fragrance Imitation Business

——Multi dimensional data-driven flavor innovation practice

1、 Technological System Upgrade: Full Link Digital Fragrance Imitation

Molecular level analysis technology

By linking gas chromatography-mass spectrometry (GC-MS) with an electronic tongue sensory analysis system, a two-dimensional database of "flavor substances sensory experience" was constructed, which can identify key flavor substances at the 0.1ppm level in seasonings

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The original dynamic flavor simulation model simulates the activation time sequence of taste receptors during human digestion, and solves the industry pain point of traditional fragrance imitation products with "strong top note and weak aftertaste".

Application of Bioengineering Technology

For fermented condiments (such as Laotan pickled Chinese cabbage sauce), the macrogenome sequencing technology was used to analyze the microbial community structure and reproduce the metabolic product combination of traditional technology.

When restoring a certain Japanese style barbecue sauce, soybean protein was decomposed into specific molecular weight umami peptide chains through directed enzymatic hydrolysis technology, achieving a 40% reduction in salt content while maintaining a freshness index of ≥ 9.2 (industry average 7.5).

2、 Innovation in Taste Research: From Physiological Mechanisms to Consumer Psychology

Construction of regional taste map

The taste receptor gene database established based on 36000 saliva samples from 28 provinces across the country shows that:

The expression level of TRPV1 gene (spicy receptor) in Southwest China is 28% higher than the national average

East China consumers' T1R3 receptor (umami perception) sensitivity exceeds 15% of the North China population

Cross modal sensory design

Developing a fragrance color synergistic enhancement system: When imitating Korean style spicy sauce, adding 0.02% natural beet red pigment reduces consumers' subjective perception of spiciness by 12% and significantly improves product palatability.

3、 Market response mechanism: flexible production and trend prediction

Intelligent Capacity Configuration

Deploying a modular production line that can switch production lines within 48 hours:

Product type switching time, daily production capacity, elasticity range

Powder seasoning 36 hours 2-8 tons

Sauce products: 1-5 tons in 52 hours

Customized composite seasoning, 0.5-3 tons per 72 hours

Trend warning system

The flavor hotspot prediction algorithm captures data from 56 global catering platforms and successfully predicts in 2024:

Moujiangzi flavor search volume increases by 430% quarterly → 800 tons of raw materials are reserved in advance

Demand for 'zero added preservatives' increases by 210% → Developing alternative solutions for plant-based antibacterial agents

4、 Compliance technical barriers

Essence compounding compliance system

Establish the compliance library of essence excipients for food, including the three-level application scenario atlas of 193 licensed substances in the GB30616-2020 standard:

mermaidCopy Codegraph TD  

A [essence accessories warehouse] -->B (antioxidant)

A -->C (preservative)

A -->D (carrier solvent)

B -->B1 (Natural Vitamin E)

B -->B2 (tea polyphenols)

C -->C1 (Potassium sorbate)

C -->C2 (Natamycin)

D -->D1 (propylene glycol)

D -->D2 (glyceryl triacetate)

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Patent Protection Network

Build a technology patent pool around core products

5、 Innovation of raw material supply chain

Deep integration of Sichuan pepper industry

Establish a germplasm resource garden for Sichuan pepper and screen out:

Red Sichuan pepper HT-9 strain with a sesame content of ≥ 13% (industry average 9.5%)

Blue and white pepper QT-3 strain with limonene content ≥ 22% (industry average 16%)

Standardization of flavor compounds

Developing aroma component stabilization treatment technology to increase the retention rate of volatile compounds in spices from 58% in traditional processes to 89%

By constructing a three in one business system of "technical analysis sensory design flexible response", Shizhixiang has formed a differentiated technological moat in the field of compound seasoning imitation. Its innovative practice shows that the fragrance imitation business is evolving from a single product replication to a technology engine driving industry standard upgrades.